Got a pack of skin-on, bone-in chicken thighs that'll be going in a stew-like chicken pot pie filling
What would be the most delicious way to prepare them?
The straightforward thing would be to bone and skin 'em, but then I'd be throwing away some potentially nice tastes and textures
I can't think of a way that keeping the bones in would work, so I will probably take them out
The skin, on the other hand - Would it be worthwhile to sear them crispy, then slice the meat in to bite-sized pieces capped with skin bits? Would the stew-like cooking process ruin the final texture, leaving the skin potentially gross and chewy?
If I didn't have you guys to guide me, I would sear the skin, bone in, then remove the meat from the bone, slice, and add to the stew - wagering that the "fried" skin would retain some sort of favourable quality through to the end
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